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DUTCH TREATS

I was born and raised in Holland, where we used almond paste often in our baking. I created this recipe to capture the comforting flavors of home.

—AVA REXRODE BLUE GRASS, VA


PREP: 30 MIN. + CHILLING • BAKE: 25 MIN./BATCH + COOLING • MAKES: ABOUT 10 DOZEN

1 cup butter, softened

6 ounces cream cheese, softened

2 cups all-purpose flour

FILLING

3 large eggs

1 cup sugar

1 can (8 ounces) almond paste, cut into cubes

Sliced almonds

1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.

2. Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside.

3. For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices.

4. Bake at 325° for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.